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Scrambled Egg & Smoked Chicken Sandwich




Source of Recipe


the web


List of Ingredients




# 2 eggs
# 2 T. cream cheese
# 1/2 cup smoked chicken, cut into 1/4 inch dice
# 1/4 cup diced red and green bell pepper
# 1 T. vegetable oil
# 2 slices American cheese
# 4 slices raisin bread
# Butter (for grilling the sandwiches)
# Salt and pepper to taste
# Whole grain mustard sauce (see recipe below)

Recipe



* Heat the oil in a nonstick sauté pan. Sauté the bell peppers for about a minute. Add the diced chicken and sauté for another minute until the chicken is heated through.
* Whisk the eggs and add to the sauté pan. Season with salt and pepper and scramble the eggs until just set. Remove the eggs from the heat and stir in the cream cheese.
* Top two slices of raisin bread with American cheese. Spread the egg/chicken mixture on top of the slices of cheese and top each sandwich with another slice of bread.
* Lightly butter the outsides of each sandwich and grill until the bread is lightly toasted and the cheese is melted. Cut each sandwich in half and serve with the whole grain mustard sauce. (recipe below)




Whole Grain Mustard Sauce


INGREDIENTS


* 1/2 cup mayonnaise (see recipe for homemade mayo below)
* 2 T. heavy cream
* 2 T. whole grain dijon mustard



METHOD


* Mix all ingredients well and chill before serving.



Homemade Mayonnaise


INGREDIENTS


* 1 whole egg, coddled, or 1/4 cup liquid egg product
* 1 or 2 tablespoon good mustard
* 1 or 2 tablespoon lemon juice
* 1 to 3 cups oil
* Salt and pepper to taste




METHOD


* The flavor of the mayonnaise will depend on the flavor of the mustard and the oil.
* Place the egg, mustard and lemon juice in the bowl of the food processor. Churn for several seconds. Begin adding the oil. Pour it in a thin, steady stream. The mayonnaise should bind almost immediately. Add remaining oil in a steady stream. Salt and pepper to taste.
* If the mayonnaise doesn't bind, simply pour off the liquidy mayonnaise into a cup, add another egg to the processor, churn and add the liquid mayonnaise a little at a time. It should bind almost immediately.
* If it curdles, simply follow the instructions for mayonnaise that doesn't bind. There is nothing wrong with the curdled mayonnaise except for the way it looks. It isn't bad, it just looks bad.

Makes 2 sandwiches.